Showing posts from July, 2015

Beet Hummus

Mark brought Trader Joes Beet Hummus to our pool party this weekend, and we loved it! I had 3 huge (potato-sized) fresh beets from Farmdoor in my fridge, so I decided to give it a try. I cut up one of the big beets, microwaved it for 6 minutes, and added it to my regular hummus recipe . Yum! It's delicious, and very slightly sweet from the beet. The Trader Joes version lists balsamic vinegar in the ingredients, and we tried adding a little to a bit on the side, but didn't like it so much. It has a whole lemon, and I think that's enough acidic punch. Ingredients 2-3 large cooked beets, cut up 1 can garbanzo beans, drained 2 T tahini 1 lemon, juiced 1 clove garlic (or 1 tsp minced) 1/2 tsp salt 1-2 T olive oil Instructions Drain and rinse garbanzo beans. Put all the ingredients in a food processor and blend! Scrape into a bowl to chill, or serve right away. Note: If you're starting from raw beets, you can cut them up into half-inch chunks to microwave th

Nutty Black Bean Carrot Veggie Burger

Our perfect veggie burger from Oh She Glows . The nuts and seeds really make it, it's crispy outside, and it stays together well. I'm not a big parsley fan, so I use fresh basil instead of parsley, but otherwise I follow the recipe pretty much exactly. I usually make them for summer bbqs, so I prebake them 15 minutes and then we grill them a few minutes outside. Makes 8 burgers; sometimes I double it to have leftovers. ( Image from Oh She Glows ) Ingredients 1/2 cup diced onion, 1 large garlic clove Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl 1 cup oats, processed into flour 1.5 cups bread crumbs 1 cup grated carrots 1 cup cooked black beans, rinsed and roughly mashed 1/4 cup finely chopped basil (or other herb) 1/3 cup toasted almonds, sliced or chopped 1/2 cup sunflower seeds 1 T olive pil 1 T soy sauce 1.5 tsp chili powder (heaping) 1 tsp cumin (heaping) 1 tsp oregano (heaping) 1/2 tsp salt (heaping) ground pepper to taste In

Roasted Spiced Chickpeas

I found a nice cucumber salad from Oh She Glows that included these roasted spiced chickpeas as a topping. We mostly just ate them as a snack - really good! Ingredients 1 (15-oz) can chickpeas 1/2 teaspoon olive oil 1/2 teaspoon fine grain sea salt 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon ground ginger 1/4 teaspoon cumin 1/8 teaspoon ground turmeric Instructions Preheat oven to 400F and line a medium baking sheet with a couple pieces of paper towel. Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. Or leave them out for a few hours with paper towels on top and bottom. This helps them crisp up in the oven. Put the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet. Roast at 400F for 20